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1
Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
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2
In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil.
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3
Next, add the red onions, jalapeno and garlic and saute about 5 minutes.
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4
Season with salt and pepper.
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5
Remove from the heat and let cool about 2 minutes.
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6
In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine.
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7
Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper.
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8
Mix into the cooled vegetable mixture.
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9
Gently fold in the crab, being careful not to break up the lumps.
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10
Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through.
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11
Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture.
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12
Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
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13
While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat.
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14
Add the remaining 1 cup panko and the remaining lime zest and juice.
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15
Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro.
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16
Stir together.
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17
Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp.
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18
Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.
